A beautiful warming red tea grown on naturally diverse (wild) hillsides in Fujian. It ha fruitier and more pungent qualities that most red teas that I encounter, and is thus perfect for gongfu cha. It elaborates wildly from steep to steep and lags easily 7 or more infusions.
Aroma: grapes, woods, brown leaves, coconut macaroon Taste profiles: charred spring onion, garlic naan, crusty flan, dried blueberry, footprints in the mud that a toad left behind. Character: red tea with strong tannins and a bit of funk.
This is an absolutely delicious tea! (Not the smokey kind of Lapsang)